Preparation

1. In a pan with water seasoned with a little salt, a sprig of parsley, nutmeg and a peeled onion, cook the chicken for about 20 to 25 minutes. When the chicken is cooked, remove it to a plate and reserve the cooking water.
2. Rub the chicken pieces with margarine, season with laminated garlic and place in a preheated oven at 180ºC for about 30 to 35 minutes until the chicken begins to brown slightly.
3. In the meantime, peel, wash the potatoes, cut them into cubes and fry them in very hot oil. Place them on a plate on absorbent paper.
4. Place 150 ml of cooking broth, lemon juice, egg yolk and flour in a saucepan. Bring to a low heat and stir with a wooden spoon until the sauce starts to thicken.
5. Turn off the heat, place the chips and chicken on a plate and drizzle with the sauce.

Ingredients

  • - 1 chicken broken into pieces
  • - Juice of a lemon
  • - 1 bunch of parsley
  • - 1 small onion
  • - Margarine (to taste)
  • - 30 g of wheat flour
  • - Nutmeg (to taste)
  • - 5 cloves of garlic
  • - Pepper (to taste)
  • - 1 egg yolk
  • - Salt (to taste)
  • - 1.2 kg of potatoes
  • - Vegetable oil for frying